• For the mussels: 1 dozen mussels, cleaned and 1 cup beer.
  • For the salsa: 1/2 cup cooked corn
  • 1/3 cup red onion, small dice
  • 1/2 cup tomato, small dice
  • 2 garlic cloves, minced
  • 1 tablespoon chili peppers, minced
  • 3 tablespoons cilantro, chopped
  • 4 tablespoons lime juice
  • Salt and pepper, to taste


  1. Place mussels and beer in a pot, and cook on medium heat. Once all the shells have opened, turn off the heat and set mussels aside to cool.
  2. Combine all salsa ingredients in a bowl.
  3. Remove one half of the mussel shells, place on a platter, and spoon the salsa over the remaining mussels on the half shell.